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Pickled eggs


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  • 29 oz. fresh beets or 2 cans of beets
  • 10-12 hard boiled eggs
  • 1 cp. white vinegar
  • 1 cp. sugar
  • 2-3 bay leaves
  • salt
  • pepper



Step 1

In a medium bowl combine sugar and vinegar, let dissolve.
In a large glass jar or bowl add beets with juice, pour sugar and vinegar mixture over beets, add salt, pepper and bay leaves stir.
Add 10 to 12 hard boiled eggs.
Make sure eggs are covered with beets.
Refrigerate 2 to 3 days, eggs will be red throughout.


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